Effect of gamma irradiation on the physicochemical, functional and bioactive properties of red pitaya (Hylocereus costaricensis) bark flour

Santos, André Leonardo dos; Morais, Rômulo Alves; Soares, Cláudio M.; Vellano, Patrícia Oliveira; Martins, Glêndara Aparecida de Souza; Damiani, Clarissa; Souza, Adriana Régia Marques de

doi:10.1016/j.radphyschem.2022.110371

Cited by 4 publications

(3 citation statements)

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“…The low water solubility index is undesirable because it limits its application in various food products [ 81 ]. Santos et al [ 86 ] evaluated the water solubility of red pitaya peel flours and found 30.14 %, below those found in the present study (35.4–49.3 %), thus demonstrating a more significant advantage of using melon pulp flours as ingredients in the formulation of food products.…”

Section: Discussioncontrasting

confidence: 82%

“…The water solubility index defines the amount of water-soluble matter in a product [ 84 ]. The results may be related to the presence of sugars in flour [ 86 ]; therefore, it is worth highlighting that CHFH presented a higher water solubility index and a higher total carbohydrate content. It may also be related to the drying temperature used to obtain the flour, as low drying temperatures (40–70 °C) cause high solubility values [ 86 ].…”

Section: Discussionmentioning

confidence: 99%

“…The results may be related to the presence of sugars in flour [ 86 ]; therefore, it is worth highlighting that CHFH presented a higher water solubility index and a higher total carbohydrate content. It may also be related to the drying temperature used to obtain the flour, as low drying temperatures (40–70 °C) cause high solubility values [ 86 ]. The low water solubility index is undesirable because it limits its application in various food products [ 81 ].…”

Section: Discussionmentioning

confidence: 99%

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